My favourite thing about quinoa is its texture. It's something a bit like barley with its chewiness, and it also has a light fluffiness akin to well prepared couscous. No matter how 'good for you' a food is, I don't include it in my diet unless it passes the taste test.

Recently we experimented with going gluten-free for a month. The good news is that really it wasn't as difficult as you'd think. By approaching it from a 'let's focus on what we can eat' mindset, there are so many clever options that don't include gluten or rely on expensive commercial 'gluten-free' substitutes.

Known as the 'mother grain' for its balanced nutritional value, it has a high quality protein, high fibre content, minerals and plenty of vitamins. If compared to other similar grains in its category, then quinoa wins hands down; its power is impressive.

There is no point training so hard if the food you put in your mouth is all wrong. A staggering 80% of the body composition is down to what you eat and with this in mind, I have started to take extreme note of what is in my shopping market.